Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream

Martin Lundø, Bent Egberg Mikkelsen

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskningpeer review

OriginalsprogEngelsk
TitelProceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes
RedaktørerB. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, F. Sudzina
Antal sider10
ForlagCaptive Food Studies, AAU
Publikationsdato2017
Sider288-
StatusUdgivet - 2017
Begivenhed10th International Conference on Culinary Arts and Sciences 2017: Exploring Future Foodscapes - Aalborg University, Copenhagen, Danmark
Varighed: 5 jul. 20177 jul. 2017
Konferencens nummer: 10
http://www.capfoods.aau.dk/iccas17/

Konference

Konference10th International Conference on Culinary Arts and Sciences 2017
Nummer10
LokationAalborg University
LandDanmark
ByCopenhagen
Periode05/07/201707/07/2017
Internetadresse

Citer dette

Lundø, M., & Mikkelsen, B. E. (2017). Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream. I B. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, & F. Sudzina (red.), Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes (s. 288-). Captive Food Studies, AAU.
Lundø, Martin ; Mikkelsen, Bent Egberg. / Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream. Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. red. / B. E. Mikkelsen ; K. T. Ofei ; T. D. O. Tvedebrink ; A. Q. Romani ; F. Sudzina. Captive Food Studies, AAU, 2017. s. 288-
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Lundø, M & Mikkelsen, BE 2017, Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream. i BE Mikkelsen, KT Ofei, TDO Tvedebrink, AQ Romani & F Sudzina (red), Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. Captive Food Studies, AAU, s. 288-, 10th International Conference on Culinary Arts and Sciences 2017, Copenhagen, Danmark, 05/07/2017.

Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream. / Lundø, Martin; Mikkelsen, Bent Egberg.

Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. red. / B. E. Mikkelsen; K. T. Ofei; T. D. O. Tvedebrink; A. Q. Romani; F. Sudzina. Captive Food Studies, AAU, 2017. s. 288-.

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskningpeer review

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T1 - Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream

AU - Lundø, Martin

AU - Mikkelsen, Bent Egberg

PY - 2017

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M3 - Article in proceeding

SP - 288-

BT - Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes

A2 - Mikkelsen, B. E.

A2 - Ofei, K. T.

A2 - Tvedebrink, T. D. O.

A2 - Romani, A. Q.

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Lundø M, Mikkelsen BE. Implementing Public Organic Procurement Policies in Danish Institutional foodservice – from experimentation to mainstream. I Mikkelsen BE, Ofei KT, Tvedebrink TDO, Romani AQ, Sudzina F, red., Proceedings from 10th International Conference on Culinary Arts and Sciences, July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. Captive Food Studies, AAU. 2017. s. 288-